Pressed for Food

I just remembered a video I saw about the Genghis Khan warriors.

They put fresh meat on their horses' back and rode on top of it to "cook" it

and then ate it when they stopped to eat.Of course they had no underwear back then.

They were VERY tough!

(Some things I wish I didn't see or know or think about.)

Some Genghis Khan DNA still lingers in a lot of Chinese men, so he distributed his DNA widely.

Link Below:

https://www.thecollector.com/genghis-khan-genetic-legacy/

NOTE:

1Mile depth = 234PSI (A little heavier than a Mongol)

1Mile depth = 234PSI (A little heavier than a Mongol)

1 mile depth is about 10 times that...

34 feet is 14.7 psi

5280 feet is 2283 psi.

Here's what pressure does to a styrofoam cup...

You are right. My bad. Hit wrong keys on calculator, had urgent nature call to empty bilges and did not proof read my math..(.433 PSI per foot of fresh water.)

(Amount on floor to the bathroom was not measurable )

Yet the trial and error method still works, just different numbers .

BIG DIFFERENCE!

Put meat in a fine mesh bag inside of the plastic bag and immerse until excess water is squeezed out. Then it will it be easily dried in the air. Like wringing a rag out before hanging it up to dry.

The Titan submersible that imploded did so at supersonic speed. They never saw it coming. "Possible human remains were removed..." was quoted. No way to know for sure except possible DNA. Total destruction of tissue and bone.

Is the purpose of this process to remove water from the meat, this resulting in extended amount of time that the product can be stored without refrigeration?

I’ll consider this further, but I believe that in order to remove water in this manner would require liquefaction of the product. As you mention, pate. The meat paste would then squirt out into the ocean with the water.

To reduce moisture in food to the level where microbial function is eliminated (the target being unrefrigerated food storage without spoiling), drying is the answer. Heat. Sunlight will do it. Smoke can do it. Cryodessication does it better.

The depth of the meat below the water could be controlled by trial and error to where the right amount of moisture was removed ,thus reducing drying time once removed from the bag. If you ran over a steak with your car, it would not liquify, just flatten it.

I think that water pressure won't remove moisture from food. (Where would it go?) The pressure only affects gases. Liquids and solids are hardly affected.

What you need is the opposite, a vacuum...

It would go out via the one way exit valve in the bag, but the meat would remain in a fine mesh bag inside of the plastic bag or other type flexible container.

It is not intended to dry the meat, just remove excess water by squeezing uniformly.

Like using a pastry roller to squeeze it out, except it would be uniform pressure and would not tend to stretch it in one direction.

Or putting it between two steel plates and applying pressure hydraulically till excess water is removed, but not until it is paper thin.

I am not very good at explaining things sometimes ,so that is my bad, not yours.

Y'all are about to invent jerky.

Sorta like that, but I think it will be faster to dry after pressing than the regular way.

Of course, the flavor may change because of all the juices that were squeezed out.

Regular drying only removes the moisture, but in a survival situation, taste does not matter much.

“…but in a survival situation, taste does not matter much.”

I’m sorry buddy, but this is nonsense.

If it were so, the go-to food storage items for the ‘I’m ready for the Zombie Apocalypse’ crowd would be more like dry dog food, freeze dried minnows, and crickets.

A bag of meat hanging in the water with a one way valve to release juices sound a lot like bait

Hi HTRN, Why are you trying to take the water out of the meat ? A nice juicy Steak needs moisture !
If you are trying to preserve it you might as well just eat a piece of cardboard.
Now back to the serious part of your solution. A strong plastic bag with a 1 way valve.
First off how big is the piece of meat?
Secondly at what pressure will your 1 way valve disintegrate ?

Thirdly how do you propose keeping the meat fresh while you bag it and transport it out to sea?

No matter how deep you put the meat, it won`t become "pate". The valve will spill whatever gas and liquid is inside the bag until the pressure equalizes. The bag will stick to the meat and the pressure will be equalized. Then the meat will be squished, pores will be closed/squished, and fibers will be rearranged. Then the meat will be chewy, but not completely dry.

You could use an air compressor that is good for 3000psi and get the same results. Just have the one way valve exiting your pressure chamber.

Only works if the check valve output remains at surface pressure. Need a very strong 1 mile long "snorkel" to the check valve.

And make sue to pull out before sea vulture enjoy it for free!

So all you need is a boat with a winch and a mile of line, then travel offshore to where the water is a mile deep...

Why not a freeze dryer? We've got one but never used it for meats.